Mini Omelettes

INGREDIENTS

6 Large Eggs

1 cup of fresh spinach (or use 1/2 cup of frozen spinach)

2 Tbsp of fresh basil

1 small tomato

1 Tbsp coconut cil

1 tbsp thyme (can substitute for dried thyme)

1/4 cup grated cheddar cheese (optional)

handful of parsley

Salt and Pepper to taste

DIRECTIONS

1. Pre-heat the oven at 350F/175C. Coat a muffin tray with coconut oil to avoid sticking.

2. Whisk together the 6 eggs and season with salt and pepper.

3. Chop the spinach, basil, tomatoes, parsley and thyme.

4. Add a little bit of the vegetable mixture into each of the 6 muffin cups, then pour the egg mixture in each cup leaving about 1 cm empty at the top.

5. If using the cheese, top each cup with a little cheese.

6. Bake in the oven for 15 minutes.